Homemade Soy Milk

Soy milk is SOOOO much better when you make it at home.

It tastes sweeter & cleaner, and you know there are no preservatives/chemicals.

Eatingrules posted the following video so you can do it at home too (trust me, you want to)

In case you dont feel like watching the video, heres the way my Korean mom makes her soy milk:

My Mom’s Soy Milk

Take a pound of dry soy beans, rinse them thoroughly, and then soak overnight, for at least 12 hours in the fridge (in my mom’s technique). Some say 8 hours is fine.

Once theyre soaked, drain and rinse the beans.

Put 1 cup of beans and 2 cups of hot water into a blender or foodprocessor and puree them. Pour the pulp into a large bowl and continue until all your beans are done.

Place a muslin cloth in a bowl, put a manageable portion of the soy puree in there, then squeeze the living bejeezus out of it. Continue until all of your puree has been squeezed out.

You can use the pulp that remains to make vegetarian dishes like burgers or stir fry. This is actually super useful, so don’t throw it away if you have a use for it.

Take the liquid that has been squeezed from your beans and put it in a pot. Bring to a boil and then lower the heat and let it simmer for 8 minutes.

Remove from heat. Let it cool. Refrigerate and enjoy!


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